Grandma’s Homemade Chicken Soup

Chicken Soup


1 whole chicken, cut into eight pieces

4 medium potatoes, peeled and cut in half

2 whole ears of corn, cut into thirds

1 chayote squash, cut into quarters

2 medium zucchini squash, cut into thirds

3 large carrots, cut into chunks

2 celery stalks, cut into chunks

3 garlic cloves

½ medium onion, sliced thick

1 medium tomato, cut in quarters

½ cup of cilantro

8 cups of water

Sea salt to taste

  1. In a large Dutch oven, add water and bring to a boil over high heat. Once it starts to boil add the chicken.
  2. Allow it to return to a boil and add the garlic, carrots, chayote, celery, potatoes and salt to taste. Cook for approximately 15 minutes or until the potatoes are fully cooked.
  3. Add the zucchini, corn and cilantro and cook for another 10-15 minutes. Season with salt to taste.
  4. Serve with lime wedges, crackers or warm corn tortillas.

Mexican Rice


1 cup of uncooked white rice

1 tbsp olive oil

1 medium tomato, grated

2½ cups of chicken stock from the soup

Sea salt to taste

  1. Heat the olive oil in a medium frying pan over medium-high heat. Sautee the rice until evenly browned. 
  2. Add the tomato and the chicken stock. Season with additional salt if needed.
  3. Bring to a simmer and cook for approximately 20 minutes or until all the stock has been absorbed and the rice is tender.
Fall 2014

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